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Prep Time: 20 Minutes Cook Time: 285 Minutes |
Ready In: 305 Minutes Servings: 6 |
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This is a good hearty meal! To save time find beef tips (aka beef stew meat) already cubed! Also, when I say large carrots or anything else, I typically mean the largest ones I can find, at least on hand. Ingredients:
1 tablespoon olive oil |
1 lb beef tips, cubed |
1/3 cup wine |
1 large sweet onion, diced |
2 portabella mushrooms, cut into strips |
4 fingerling potatoes, cubed |
2 large carrots, diced |
2 large parsnips, diced |
3 celery ribs, diced |
2 large garlic cloves, finely chopped |
4 cups beef broth or 4 cups stock |
1/2 cup fresh basil, torn |
salt and pepper |
Directions:
1. In a large stock pot heat heat olive oil and add beef tips. Cook until it is ready, and then set aside the meat.
2. Add onions and garlic and saute for five minutes. Add red wine to deglaze the bottom of the pan.
3. Add the remaining vegetables and cook until soft. Season with salt and pepper Put the beef back into the pot and pour in the beef broth (for a more vegetable flavour use vegetable stock, or put 2 cups beef stock and 2 cups vegetable stock).
4. Cook for five hours. In the last ten to twenty minutes, add the basil. Serve warm.
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